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Keyword [Paracasei]
Result: 1 - 20 | Page: 1 of 3
1.
Breeding Of Strain Highly Producing Phenyllactic Acid By Genome Shuffling
2.
DVS Fermentation Agent Of Sour Liquid Of Sweet Potato Starch
3.
To Study The Effect Of The The Ability Of Lactobacillus Paracasei L1Combined With Starch On Producing Amylase Activity Changing Of Starch Properties
4.
The Study On Determination, Extraction And Flocculation Conditions Of The Flocculating Activity Lactobacillus Paracasei
5.
High Cell Density Culture And Microencapsulation Of Lactobacillus Paracasei
6.
Lb.paracasei Hd1.7 Metabolic Regulation Of Synthesis Of L-lactic Acid And L-lactic Acid Extraction And Purification
7.
Synthesis Of L-lactic Acid. Lb.paracasei Hd1.7 Optimization Of Fermentation Conditions And Metabolic Flux Analysis
8.
Vice Lactobacillus Casei Prime Antibacterial Activity And Antibacterial Mechanism
9.
The Vice Lactobacillus Casei Hd1.7 Bacteriocin Produced By The Fermentation Kinetics
10.
Isolation And Purification Of L. Paracasei And Its Application In Meat Of,
11.
L. Paracasei Hd1.7 Of Immobilization Methods And Conditions Optimized
12.
L. Paracasei Production Of ¦Ã-aminobutyric Acid
13.
Preliminary Study Of Sensing Behavior Of Production Bacteriocin Paracin1.7 Strains Quorum
14.
Characteristics Of Antimicrobial Substance Produced By Lactobacillus Paracasei
15.
L-Lactic Acid Fermentation Process Optimization And Central Carbon Metabolic Network Construction Of Lactobacillus Paracasei
16.
Isolation And Identification Of Glutathione- Containing Lactic Acid Bacteria And Construction Of Glutathione-Producing Recombinant Lactic Acid Bacteria
17.
In Vitro Evaluation Of The Probiotic Properties Of Lactobacillus Paracasei NCU622
18.
Production Of Phenyllactic Acid (PLA) By Lactobacillus Paracasei
19.
Optimization Of Defined Culture Medium For Lactic Acid Fermentation By Lactobacillus Paracasei
20.
Studies On Flocculating Mechanism Of Lactobacillus Flocculating Starch In Sweet Potato Slurry And Isolation, Identification And Characterization About Active Ingredients
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